Substitute for Eggs in Cake: Best Replacements for Moist Cake
When making cake, the best substitute for eggs is Unsweetened Applesauce + Baking Powder. Applesauce provides moisture and binding while extra baking powder compensates for the leavening action of eggs. This produces a moist, tender cake with good rise. Eggs serve multiple critical roles in cake: they provide structure, leavening, moisture, and emulsification. They help create a tender, even crumb and contribute to rise. Replacing them requires addressing binding, moisture, and lift.
Best Substitute
Unsweetened Applesauce + Baking Powder
1/4 cup applesauce + 1/2 tsp baking powder per egg
Applesauce provides moisture and binding while extra baking powder compensates for the leavening action of eggs. This produces a moist, tender cake with good rise.
What else can I use instead of eggs in cake?
Yogurt + Vinegar
1/4 cup yogurt + 1/2 tsp vinegar per egg
Yogurt adds moisture and fat; vinegar reacts with baking soda for extra lift. Excellent for chocolate or spice cakes.
Commercial Egg Replacer (e.g., Bob's Red Mill)
Follow package directions (typically 1.5 tsp powder + 2-3 tbsp water per egg)
Specifically formulated for baking. Most reliable results for delicate cakes.
Silken Tofu (blended)
1/4 cup blended silken tofu per egg
Provides excellent moisture and binding. Best for dense, moist cakes. Blend until completely smooth.
Aquafaba (whipped)
3 tbsp aquafaba per egg, whipped to soft peaks for airy cakes
Whipped aquafaba mimics whipped egg whites for lighter cakes like angel food or chiffon.
Frequently Asked Questions
What is the best egg substitute for cake?
Use 1/4 cup unsweetened applesauce plus 1/2 teaspoon baking powder per egg. This provides moisture and binding from the applesauce and leavening from the extra baking powder, producing a moist cake with good rise.
How many eggs can you replace in a cake recipe?
You can reliably replace up to 3 eggs in a standard cake recipe. For recipes calling for more than 3 eggs, the eggs are usually critical for structure, and results with substitutes become less predictable. Consider using a commercial egg replacer for best results.